Well-made Sakkarai Pongal aka sweet pongal is a thing of joy. Beautiful in taste, creamy and decadent, it is a pleasure to gorge on, especially for people like me who are in possession of a huge sweet tooth. 🙂 Today, I present to you the recipe for another version of sweet pongal – Godhumai Rava Thengai Paal Pongal – which is an absolute treat to the senses!
This version is made with broken wheat or daliya instead of the commonly used rice, a healthier substitute. It lends a lovely, grainy texture to the pongal that all of us at home love. The addition of coconut milk makes this pongal all the more delicious and decadent. You absolutely have to try this out to believe how gorgeous it tastes! Like me, you could use store-bought coconut milk or make your own at home – it tastes brilliant either way.
This Godhumai Rava Thengai Paal Pongal is a big favourite of everyone at home. The bub loves it too, so I make it occasionally for her, when all of us are in the mood for a sweet treat. It is a super simple thing to prepare too!
Let us now check out the recipe for Godhumai Rava Thengai Paal Pongal.
Ingredients (serves 6):
- 1 cup broken wheat (godhumai rava aka dalia)
- 1/2 cup moong daal (payatham paruppu)
- 4 cups + 2 cups of water
- 3 cups jaggery powder (podi vellam)
- 1 cup thick coconut milk (thengai paal)
- 2 generous pinches of cardamom powder (elakkai podi)
- 4 tablespoons ghee (nei)
- 10 cashewnuts (mundhiri paruppu)
- 10 almonds (badam)
- 1 tablespoon raisins (drakshe)
1. Take the broken wheat and moong daal together in a wide vessel. Wash them thoroughly under running water. Drain out the excess water. Now, add in 4 cups of fresh water, and place the vessel in a pressure cooker. Pressure cook on high flame for 5 whistles. Let the pressure release naturally.
2. In the meanwhile, let us prepare the jaggery syrup for the pongal. Take 3 cups of jaggery powder and 2 cups of water together in a thick-bottomed pan, and place on high heat. Cook, stirring intermittently, till the jaggery is completely dissolved in the water. Let the jaggery syrup come to a boil and then switch off the gas.
3. When the pressure in the cooker has entirely gone down, remove the cooked broken wheat and moong dal from it. Now, place the pan with the jaggery syrup back on high heat. Add the cooked broken wheat and moong daal to the jaggery syrup. Mix well. Mash with a potato masher if needed.
4. Stirring intermittently, cook the mixture on medium flame till everything is well incorporated together, and the pongal starts to thicken. This should take 4-5 minutes.
5. Now, add the thick coconut milk to the pan. Mix well, and cook for another 2 minutes on medium flame or till the pongal starts to thicken again. Switch off the flame.
6. Chop the cashewnuts and almonds roughly. Keep them handy.
7. Heat the ghee in another pan. Add in the chopped cashewnuts and almonds, as well as the raisins. Fry on medium flame till the cashewnuts and almonds start turning brown and the raisins plump up. Take care to ensure that the ingredients do not burn. When done, switch off the gas and add this to the pongal.
8. Add the cardamom powder to the pongal as well. Mix well. Your Godhumai Rava Thengai Paal Pongal is ready to serve! You can serve it hot, warm or after bringing it to room temperature.
- I have used broken wheat that was slightly bigger than Bombay rava. I think it lent a lovely texture to the pongal. You get different sizes of broken wheat in departmental stores these days – you can use any, as per personal taste preferences.
- The broken wheat and moong daal should be well-cooked and soft, before adding it to the pongal.
- I have used store-bought coconut milk here (Dabur Home-Made). You can use thick, first-pressing coconut milk in case you are making your own at home.
- Adjust the quantity of ghee, jaggery, raisins, cashewnuts and almonds you use, as per personal taste preferences.
- I add the coconut milk towards the very end, so that it doesn’t lose its prominent taste in the pongal.
- You may add in some nutmeg powder/cloves/edible camphor into the Godhumai Rava Thengai Paal Pongal. I haven’t used any of these ingredients here.
- The colour of your pongal will depend upon the type and quality of jaggery you use.
- Typically, the jaggery syrup is allowed to cool down completely and then strained via a cotton cloth, before using it in the pongal, to remove any impurities that might be present in the jaggery. However, you can skip this step if you are sure there are no impurities in the jaggery you are using. I don’t.
- The typical Sakkarai Pongal (sweet pongal) that I make includes the use of (dairy) milk to make it sinfully delicious and creamy. Here, I have used coconut milk instead and completely omitted the (dairy) milk.
- Switch off the gas when the Godhumai Rava Thengai Paal Pongal is still quite runny. It will thicken further on cooling.
This post is for the Foodie Monday Blog Hop. Every Monday, a bunch of us food bloggers cook for a pre-determined theme.
The theme for this week is #PlantBasedMilk, suggested by Archana of The Mad Scientist’s Kitchen. While there are plenty of plant-based milks that I could have delved into – soya, sesame seeds, hemp, almonds, cashewnuts, peanuts, walnuts, hazelnuts and corn, for instance – I chose to use coconut milk to make this Godhumai Rava Thengai Paal Pongal.